Tucson Foodie is always amped to share the latest on food or beverage-related events happening throughout the city, and to say we’re even more pumped about this upcoming event is an understatement.
The very first Tucson Foodie Presents is here and ready to treat your taste buds with Obon Sushi + Bar + Ramen on Saturday, November 5. Tickets are available now for the multi-course dinner that begins at 6 p.m., but you’ll want to get there by 5:30 p.m. when the 30-minute social hour sets sail.
Chef Ernie Soto will be the star of the night, talking about ocean sustainability and answering questions as he breaks down the tuna right before your eyes. Then, and perhaps the best part of all, you’ll eat that very same tuna served six different ways throughout the evening.
This meal is all-things tuna and each course is paired with sake — mocktails served in recyclable aluminum cups will also be available upon request. Upon entrance, you’ll find yourself slip-sliding away with a Welcome Cocktail that’s served via ice luge and an appetizer of Tuna Tartare, which comes with serrano peppers, shallot, and EVOO.
Plus, sometimes we like to admire the artistry of the things we consume. We’re talking about Gyotaku prints here and all of those dining at Obon will leave with this one-of-a-kind eye candy. Gyotaku is a traditional form of Japanese art that hit the scene more than 100 years ago. It was a way for fishermen to keep a record of the fish they caught, and in this specific situation, the fish they’ve eaten.
Tickets will be $200 per person and the experience includes six courses paired with sake. The full bar menu will be available for additional purchases throughout the evening.
Keep an eye out for more of Tucson Foodie Presents, which is our new, year-round series of unique dinners, tours, and tastings. In the meantime, throw out a line and snag your tickets for this Obon event because it’s going to be an experience you won’t want to miss.
Also, check out our recent article “What a catch! Ernie Soto, fishmonger & executive sushi chef of Obon.”
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